| 1. |
- Ali, Liaqat, et al.
(författare)
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Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries
- 2012
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 234:1, s. 33-44
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Tidskriftsartikel (refereegranskat)abstract
- The effects of nutrition strategy on levels of nutrients and bioactive compounds in fruit and leaves of blackberries were studied in greenhouse-grown blackberry plants fertilised with combinations of two levels (low, high) of nitrogen (60 and 100 kg ha -1, respectively) and potassium (66.4 and 104 kg ha -1, respectively). Plant concentrations of organic phytochemicals were quantitatively analysed by high-performance liquid chromatography. High amounts of both fertilisers produced high amounts of all nutrients and bioactive compounds analysed in fruit except total acidity and ellagic acid. There were major differences in compounds affecting taste in fruit, e. g., sugars (fructose and glucose), total soluble solids and pH, and also in anthocyanin content. The concentrations of secondary metabolites, vitamin C and ellagic acid in fruit also varied significantly between treatments, although the differences were smaller. Storage of blackberries showed variable effects in the different levels of compounds, and the changes found were small. Nutrient regime did not affect blackberry leaves to the same extent, and only minor changes were found. The findings show that by optimising plant nutrition, phytonutrient levels can be maximised and maintained in fresh and stored berry crops, especially those grown in greenhouses, where conditions can easily be regulated.
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| 2. |
- Bergentall, Martina, et al.
(författare)
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Reduction of malic acid in bilberry juice by Lactiplantibacillus plantarum-mediated malolactic fermentation
- 2024
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media Deutschland GmbH. - 1438-2377 .- 1438-2385. ; 250:3, s. 811-
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Tidskriftsartikel (refereegranskat)abstract
- Bilberries (Vaccinium myrtillus) are the most common wild berries in Northern Europe. A substantial amount of the berries are picked with the objective to extract highly valued products such as anthocyanins. A smaller amount of the bilberries is used to make jams and drinks, and these are generally restricted to the domestic market. One reason is the sour taste, partly as a result of the high content of malic acid. By using certain strains of lactic acid bacteria with the ability to convert malic acid to lactic acid, the taste is predicted to be more pleasant. This process is called malolactic fermentation, and historically it has mostly been used in winemaking. After testing five different starter cultures, we identified that the strain, Lactiplantibacillus plantarum LP58, can rapidly convert malic acid to lactic acid without any loss of sugar or citric acid, which strongly indicates a successful malolactic acid fermentation. As it has been reported that other strains of L. plantarum can be used as biopreservative agents, the resulting product was also tested in terms of microbial safety after prolonged storage, and by means of metagenome sequencing. The obtained product was quite tolerant to microbial growth, but this observation was rather due to an initial heat treatment than the addition of lactobacilli. Potentially, starter cultures with documented biopreservative activity can be combined with L. plantarum LP58 to obtain a more stable product. Until then, the fermented bilberry juice must be processed and preserved like non-fermented bilberry products. © 2023, The Author(s).
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| 3. |
- Bredholt, S., et al.
(författare)
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Microbial methods for assessment of cleaning and disinfection of food-processing surfaces cleaned in a low-pressure system
- 1999
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Ingår i: European Food Research and Technology. - 1438-2377 .- 1438-2385. ; 209:2, s. 145-152
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Tidskriftsartikel (refereegranskat)abstract
- An assessment system using various microbial methods was developed for the detection of residual, surface-attached microbes and soil on surfaces after sanitation. The microbial methods tested were: conventional cultivation, microscopy using image analysis after staining with acridine orange (AO), 5-cyano-2,3-ditolyl tetrazolium chloride/4?, 6-diamidino-2-phenylindole (CTC-DAPI) and LIVE/DEAD stains, impedance measurements, viable counts with 2,3,5-triphenyltetrazolium chloride (TTC) agar and ATP measurements. A test rig was used for the trials with four different low-pressure cleaning procedures (pressure ? 20 bar flow rate 271 min-1). A strong alkaline foam cleaner, Trippel, and a mild alkaline foam cleaner, Topax 12, in combination with two disinfectants, respectively, were used. The disinfectants were peroxide-peracetic-acid-based Oxonia Aktiv and potassium-persulphate-based Virkon. Conventional cultivation combined with impedance measurements and image analysis of surfaces stained with AO, as well as CTC-DAPI, gave results that were comparable and complementary. The combination of these methods enabled a total evaluation of both the removal of biofilm and the killing of bacterial cells. The low-pressure cleaning system did not remove all of the bacterial cells from the surfaces and did not kill the bacteria even after use of the strong alkaline foam cleaner. The above-mentioned protocol carried out on the test rig can also be used to evaluate the ensitivity of microbial methods for use in certain industrial premises. © Springer-Verlag 1999.
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| 4. |
- Gallego, Gabriela, et al.
(författare)
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Stability of O/W emulsions packed with PLA film with incorporated rosemary and thyme
- 2017
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Ingår i: European Food Research and Technology. - : Springer. - 1438-2377 .- 1438-2385. ; 243:7, s. 1249-1259
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Tidskriftsartikel (refereegranskat)abstract
- Active packaging is a promising technology for food industry. In this study, polylactic acid (PLA) films were prepared with dry or lyophilized plants of thyme and rosemary. These plants are an abundant, inexpensive source of polyphenolic antioxidant. Oil-in-water (O/W) emulsions were made, covered by the different PLA films and stored for 30 days. The lipid oxidation was measured by peroxide value and thiobarbituric acid-reactive substances assays. The lyophilized rosemary extract (LRE) and lyophilized thyme extract used in PLA films, resulted in enhanced oxidative stability of emulsions. PLA film with LRE was the most effective to protect of O/W emulsion at 33 +/- 1 A degrees C for 20 days according to guideline by the Codex Alimentarius (< 10 meq/kg), regarding the control that exceeds this value to 5 days. The prepared PLA films were characterized to determine the effect of rosemary and thyme on thermal properties and thermo-oxidative stability of the films. In addition, the migration behavior was evaluated in contact with food simulants. PLA antioxidant active packaging could reduce the need of adding antioxidants directly in food products, increasing the shelf life.
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| 5. |
- Gmoser, Rebecca, et al.
(författare)
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Effect of dispersed particles on instant coffee foam stability and rheological properties
- 2017
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 243:1, s. 115-121
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Tidskriftsartikel (refereegranskat)abstract
- Properties of instant coffee foam constitute the focus of this study. The coffee, obtained from commercial sources, was dispersed in water at a concentration in the range of standard use. The resulting solution contained a substantial amount of micron and submicron size particles that were filtered with membranes having difference size cut-offs in order to investigate the relationship foam properties—particles size. The foams produced from these solutions have been imaged by confocal laser scanning microscopy, and their moduli and stability have been measured by oscillatory rheology, using an in-house developed rheometric set-up. The results show that particles larger than 0.8 µm have little effect on the reduction of drainage while a clear strengthening effect on the foam was evident. This was a result of their diffusion to the lamellae borders, which increases the viscosity of the liquid–air interface. Particles smaller than 0.2 µm affect bubble coarsening and likely hinder the migration of soluble surface active species to the bubble surface. Particles also participate in the stabilization of the air–water interface, and this affects both the foam stability and mechanical properties. Established models developed for ideal foam systems containing particles are difficult to apply due to the complexity of the system studied. Despite this limitation, these results provide increased understanding of the effect of particles on instant coffee foams.
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| 6. |
- Greule, Markus, et al.
(författare)
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Improved rapid authentication of vanillin using δ13C and δ2H values
- 2010
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 231:6, s. 933-941
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Tidskriftsartikel (refereegranskat)abstract
- Vanilla still remains one of the most important and widely used flavours in the food industry and is also extensively employed by fragrance and pharmaceutical manufacturing companies. Natural vanilla flavour, extracted from the pods of the tropic orchid vanilla, is considerably more expensive than synthetic vanillin. The disparity of prices between natural vanillin and that derived from other sources has given rise to many cases of fraudulent adulteration, and for more than 30 years, strenuous efforts have been made to authenticate sources of vanillin. Stable isotope analysis is one of the most powerful analytical tools to distinguish between natural vanillin and that originating from other sources. Recently, a rapid and precise method for analysis of both δ13C and δ2H values of plant methoxyl groups has been published. Here, we report an application of the method for the control of authenticity of vanillin. Carbon and hydrogen stable isotope values of the vanillin molecule and vanillin methoxyl groups of vanillin samples of different origins including authentic and synthetic samples were measured. The results clearly show that use of this approach provides a rapid and reliable authenticity assessment of vanillin. The technique used for these studies is robust and rapid, involves minimum sample preparation and requires only a small amount of vanillin sample, usually 1 mg for stable carbon and 4 mg for stable hydrogen analysis.
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| 7. |
- Jacobsson, Annelie, et al.
(författare)
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Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
- 2004
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 218:2, s. 157-163
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Tidskriftsartikel (refereegranskat)abstract
- Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 °C for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O 2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.
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| 8. |
- Jastrebova, Jelena
(författare)
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Folate content in Swedish eggs: influence of breed, feed and processing
- 2011
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 233, s. 923-930
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Tidskriftsartikel (refereegranskat)abstract
- Folate content in eggs from three different breeds of hens fed with three different feeds, one organic and two conventional, was compared using a simplified microbiological assay. Retention of folate when boiling the eggs was also studied. Folate content in eggs did not differ significantly due to the breed of hen or the feed used. The loss of folate when boiling the eggs was 9%. The results from the microbiological assay were confirmed by LC/MS. According to this study, 1 egg (60 g) provides 40-50 mu g of folate. This corresponds to 13-17% of the recommended daily intake, 300 mu g for adults in the Nordic Nutrition Recommendations. The folate forms found in egg yolk with LC/MS were 5-methyl-tetrahydrofolate and 10-formyl-folic acid, whereas no folates were found in egg white. In this study, no polyglutamate folate forms could be detected in eggs.
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| 9. |
- Jastrebova, Jelena, et al.
(författare)
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Stability of dietary 5-formyl-tetrahydrofolate and its determination by HPLC: : a pilot study on impact of pH, temperature and antioxidants on analytical results
- 2013
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 237, s. 747-754
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Tidskriftsartikel (refereegranskat)abstract
- 5-Formyltetrahydrofolate (5-HCO-H(4)folate) is one of the main naturally occurring forms of folic acid in foods, but its determination is complicated because of its high susceptibility to interconversion and oxidative degradation. The present study investigated the stability of 5-HCO-H(4)folate at different pH and temperatures and with different antioxidants to find optimal conditions for protection of 5-HCO-H(4)folate from interconversion and oxidation during sample pre-treatment and analysis by HPLC or LC-MS. The pH of buffers during sample pre-treatment and purification was found to be crucial, especially in the absence of antioxidants. To reduce losses of 5-HCO-H(4)folate during sample pre-treatment, the use of two antioxidants, ascorbic acid in combination with 2-mercaptoethanol or 2,3-dimercapto-1-propanol, and pH close to neutral were found to be of great importance. During the chromatographic analysis, the use of moderate acidic buffers in the mobile phase with pH above 3 and shorter retention times of folates, preferably below 15 min, might minimise the losses of 5-HCO-H(4)folate. The results of the present study clearly demonstrated that the interconversion of 5-HCO-H(4)folate to 5,10-methenyltetrahydrofolate at acidic pH should be taken into account when developing HPLC methods for folate determination.
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| 10. |
- Kent, M., et al.
(författare)
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Composition of foods using microwave dielectric spectra
- 2000
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Ingår i: European Food Research and Technology. - 1438-2377 .- 1438-2385. ; 210:5, s. 359-366
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Tidskriftsartikel (refereegranskat)abstract
- As part of a European Union project (FAIR CT97 3020) microwave dielectric spectra of processed prawns (Pandalus borealis), cod (Gadus morhua), pork and chicken were measured and the data transformed using the statistical method of principal component analysis. The principal components were regressed (principal component regression) against various compositional variables, notably added water, protein, water, total phosphorus and NaCl and the calibration was validated using the method of internal cross-validation. © Springer-Verlag 2000.
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| 11. |
- Kent, M., et al.
(författare)
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Determination of prior treatment of fish and fish products using microwave dielectric spectra
- 2000
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Ingår i: European Food Research and Technology. - 1438-2377 .- 1438-2385. ; 210:6, s. 427-433
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Tidskriftsartikel (refereegranskat)abstract
- Microwave dielectric spectra of fish products [processed prawns (Pandalus borealis), cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and saithe (Pollachus virens)] were transformed using the statistical method of principal component analysis. The principal components obtained were used as descriptors to construct discriminant functions for the separation of the samples into groups, e.g. added water or no added water, polyphosphate or no polyphosphate. The method was validated using internal cross-validation. © Springer-Verlag 2000.
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| 12. |
- Masud, Mahadi Hasan, et al.
(författare)
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Feasibility study and optimization of solar-assisted intermittent microwave-convective drying condition for potato
- 2022
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Ingår i: European Food Research and Technology. - : SPRINGER. - 1438-2377 .- 1438-2385. ; 248, s. 1335-1349
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Tidskriftsartikel (refereegranskat)abstract
- Intermittent microwave-convective drying (IMCD) is an advanced drying technology that overcomes the shortcomings of microwave, convective, and microwave-convective drying. Research on the feasibility study of solar-assisted IMCD along with investigating its microstructure change, nutritional analysis, and appearance of dried food materials is inadequate. This research aims to investigate the effects of microwave intermittency-on quality attributes and structural changes of potato slices. In addition, optimization of pulse ratio has been performed in this study. Drying experiments, namely convective drying (CD) and IMCD, were conducted to assess the quality of dried potato slices. It was found that IMCD took only 12 min to complete the drying process, whereas CD took approximately 300 min. The optical (colour) and nutritional (vitamin C) properties of the IMCD dried potato slices appeared better than those of hot air-dried samples. The overall techno-economic analysis indicates that the proposed solar-assisted IMCD can dry an equal amount of potato while consuming one-tenth of the required energy of CD. Therefore, successful industrial application of the proposed drying system might be a stepping stone in the way to the advancement of energy-efficient food drying systems.
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| 13. |
- Mayor, Luis, et al.
(författare)
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Skill development in food professionals : a European study
- 2015
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 240:5, s. 871-884
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Tidskriftsartikel (refereegranskat)abstract
- The food sector is the largest employer in the European Union, yet it ranks low in innovation and few educated young people pursue food careers. Updating both the skills and the image of food science and technology professionals (FSTs) first requires understanding the current situation. This work compares the view of currently employed FSTs (3,007) with that of food science and technology (FST) employers (602) regarding skills and when and where they should be developed. European FSTs responded to a web-based survey in 2011 and 2012, and FST employers responded to an e-mail-based survey and/or attended brainstorming workshops from 2009 to 2012. Soft skills, especially those related with communication, were the best evaluated by both groups, whereas technical non-food skills were in the lowest positions. FSTs were judged qualified by their employers in some food skills (food safety and quality, product development, production), while others (engineering maintenance, consumer and nutritional sciences, environmental issues) were more poorly evaluated. In general, FSTs believe themselves to be well qualified by higher education programs, and most of them do not continue training once they are working, with the notable exception of those that achieve positions of high responsibility. However, employers appeared to disagree, recommending that education and training in soft, food and technical skills continue throughout working life. Additionally, they recommended more frequent reinforcement of soft than of food or technical skills. A competitive food sector requires FSTs of the highest quality, and understanding the view of FSTs and their employees can contribute to improved training and thus benefit the European food sector.
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| 14. |
- Mårtensson, Olof, et al.
(författare)
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Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media
- 2002
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 214:3, s. 232-236
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Tidskriftsartikel (refereegranskat)abstract
- Four strains of lactic acid bacteria were used as pure or mixed cultures to investigate the texture-promoting capacity and exopolysaccharides (EPS) formation in three different oat-based, non-dairy milk products, Adavena G40, Adavena M40 (both with a dry matter content of 20%) and Mill Milk (with a dry matter content of 10%). Viscosity was measured at two different shear rates during 2 min of shear thinning. The highest viscosity was measured at a shear rate of 129 s(-1) when a mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Lactobacillus brevis DSM 1269 was grown at 30degreesC in the medium containing mostly glucose as the carbohydrate source (Adavena G40). The mixed culture consisting of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 and Streptococcus thermophilus DSM 20259 gave the highest viscosity when using the medium with a dry matter content of 20% and maltose as the main carbohydrate source (Adavena M40). The EPS formation in the Adavena G40 medium was confirmed by isolating the soluble polymer fraction after fermentation. A higher yield of polymer dry mass was obtained from the samples with higher viscosity. The study shows that the eo-operative growth that occurs when using mixed cultures also influences the EPS formation and final viscosity in the different oat-based media. This knowledge is of importance when strains are selected for the development of new kinds of fermented, oat-based, non-dairy products.
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| 15. |
- Patring, Johan, et al.
(författare)
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Characterization and quantification of folates produced by yeast strains isolated from kefir granules
- 2006
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2385 .- 1438-2377. ; 223:5, s. 633-637
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Tidskriftsartikel (refereegranskat)abstract
- For the first time to our knowledge, distribution and content of individual folate forms in kefir yeast strains were investigated. This was done using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array (DAD) detection. Eight kefir yeast strains, belonging to different Candida and Saccharomyces species, were isolated from Russian kefir granules. They were grown in synthetic media at standardized conditions before analysis. The average folate content for these yeast strains was 10,780 +/- 550 mu g/100 g dry matter. In all yeast strains tested, the most abundant folate forms as percentages were 5-methyltetrahydrofolate (43-59%), and 5-formyltetrahydrofolate (23-38%), whereas tetrahydrafolate occurred in a lesser proportion (19-23%).
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| 16. |
- Persson, E, et al.
(författare)
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Heat and mass transfer in chicken breasts - effect on PhIP formation
- 2002
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 214:6, s. 455-459
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Tidskriftsartikel (refereegranskat)abstract
- Heterocyclic amines are mutagenic/carcinogenic compounds that are found in cooked meat and fish. These compounds are of concern in the aetiology of human cancer and therefore it is important to minimise their formation during cooking, and their intake. PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine, CAS no: 105650-23-5) is one heterocyclic amine that is found at high levels in cooked chicken. Chicken breast was cooked to a centre temperature of 72degreesC using the following cooking methods: boiling, oven roasting, oven roasting in a special roasting-bag or in a clay pot, broiling, deep-frying and pan-frying. The temperature on the surface and at the centre was monitored by thermocouples during cooking, and these data, together with drip loss determined by means of weight reduction, were used to create temperature profiles and to calculate cook-values and rate of drip loss. The samples were analysed for PhIP using solid-phase extraction and HPLC. PhIP was detected in the broiled (0.07 ng/g), deep fried (0.02 ng/g) and pan-fried (0.04 30 ng/g) chicken breast. The cooking temperature and rate of drip loss had great impact on crust formation during pan-frying, and greatly affected the amount of PhIP formed. High temperature and high rate of drip loss were found to be most favourable for the formation of PhIP.
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| 17. |
- Purhagen, Jeanette, et al.
(författare)
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The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
- 2012
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 235:2, s. 265-276
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Tidskriftsartikel (refereegranskat)abstract
- The use of gluten-free products is increasing since an increasing number of people (1-2 %) are suffering from Celiac disease and thereby need a gluten-free diet. Gluten-free bread tends to have shorter shelf life and quality compared with white wheat bread. In this study, 3 % (flour basis) of pre-gelatinized oat and barley flour as well as an emulsifier were added to a gluten-free mix to increase the water content by 1.5-2 %, affect the starch retrogradation and the formation of amylose lipid complex. The staling was followed measuring the firmness (texture analyzer), water content and distribution (nuclear magnetic resonance), amylopectin retrogradation and the formation of amylose-lipid complex (differential scanning calorimetry) in order to see the impact of both macroscopic and molecular changes on firmness. Both gluten-free bread and a white wheat bread were used as control loaves. Largest specific volume was found in the gluten-free control. The firmness varied with both the specific volume and the point of measurement. The amount of retrograded amylopectin increased the firmness, although this effect was dependent on the type of bread, in terms of distribution and availability of the water within the system. The proton relaxation time, which was representing movable water, decreased during storage and revealed that both the amylopectin retrogradation and the lipid complex formation were affecting the rigidity of the amorphous domain and not only the crystalline regions. In contrast to the other recipes, the use of emulsifier caused limited retrogradation and a low correlation between the texture properties and time-dependent events.
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| 18. |
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| 19. |
- Sone, Izumi, et al.
(författare)
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Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions
- 2020
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2385 .- 1438-2377. ; 246:4, s. 693-701
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the efficacy of three commercially relevant packaging methods (vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging SL) to improve frozen storage stability of mechanically filleted Atlantic mackerel at − 25 °C, in comparison to water glazing alone (GL) and storage as whole unglazed, block frozen fish. Besides proximate composition and pH of raw material, quality changes were analysed by free fatty acid content (FFA), water holding capacity (WHC), cooking yield, lipid oxidation (lipid hydroperoxides, PV; non-protein bound thiobarbituric acid reactive substances, TBARS) and sensory profiles of cooked samples after 3.5, 8, 10 and 12 months of frozen storage. Vacuum-packaging was effective in mitigating the PV and TBARS as well as rancid odour and flavour. The inclusion of seawater in VAC-S altered the sensory textural attributes of the mackerel fillet to be more juicy, tender and soft and increased the attribute of salty flavour in the sample. SL delayed rancid odour and flavour by 2 months compared to GL. Processing of mackerel under industrial conditions, including filleting, handling, double-freezing and glazing accelerated the formation of FFA as well as losses of WHC and cooking yield in the fillet regardless the packaging methods.
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| 20. |
- Strålsjö, Lena, et al.
(författare)
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Folate determination in Swedish berries by radioprotein-binding assay (RPBA) and high performance liquid chromatography (HPLC)
- 2003
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Ingår i: European Food Research and Technology. - : Springer. - 1438-2377 .- 1438-2385. ; 216:3, s. 264-269
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Tidskriftsartikel (refereegranskat)abstract
- Folate content in berries and the effect of cultivar on folate content in strawberries were investigated using a modified radioprotein-binding assay (RPBA) combined with solid phase extraction (SPE). With an SPE step prior to quantification the matrix effects in the RPBA assay were minimised. HPLC quantification was used to compare and characterise individual folate forms. High correlation (r = 0.9796) was shown and the mean difference between the RPBA and HPLC method was 6.7 4.8 mug/100 g. The predominating folate form was 6S-5-CH3-H-4-folate in all tested berries (>95%). Therefore, this biologically active folate form (6S-5-CH3-H(4)folate) must be chosen as calibrant because the RPBA response of the synthetic equimolar mixture of R- and S-diastereomers (6R,S-5-CH3-H(4)folate) was considerably higher, about 30%. The folate content in nine selected Swedish berries varied from 11 to 96 mug/100 g (fresh weight) and the highest folate content was found in rose hips (96 mug/100 g) and strawberries (74 mug/100 g). Moderate folate sources were raspberry (46 mug/100 g) and sea buckthorn (39 mug/100 g), whereas all other tested berries contained about 20 mug of folate/100 g or less. In strawberries, folate content varied significantly among eight different cultivars from 73 mug/100 g (Lina) to 99 mug/100 g (Melody).
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| 21. |
- Vitaglione, P, et al.
(författare)
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Carotenoids from tomatoes inhibit heterocyclic amine formation
- 2002
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Ingår i: European Food Research and Technology. - : Springer Science and Business Media LLC. - 1438-2377 .- 1438-2385. ; 215:2, s. 108-113
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Tidskriftsartikel (refereegranskat)abstract
- Tomatoes are a rich source of antioxidants; and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of IQx and MeIQx formation respectively in the chemical system and of 13% of MeIQx and of 5% of 4,8-DiMeIQx in the meat juice system was observed. The effect of the main tomato flavonoid, quercetin, was investigated using the meat juice system. Quercetin gave an inhibition of MeIQx formation between 9% and 57% with a maximum effect of 67% at 10 ppm.
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| 22. |
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| 23. |
- Oroujeni, Maryam, PhD, 1982-, et al.
(författare)
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Influence of composition of cysteine-containing peptide-based chelators on biodistribution of Tc-99m-labeled anti-EGFR affibody molecules
- 2018
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Ingår i: Amino Acids. - : Springer. - 0939-4451 .- 1438-2199. ; 50:8, s. 981-994
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Tidskriftsartikel (refereegranskat)abstract
- Epidermal growth factor receptor (EGFR) is overexpressed in a number of cancers and is the molecular target for several anti-cancer therapeutics. Radionuclide molecular imaging of EGFR expression should enable personalization of anti-cancer treatment. Affibody molecule is a promising type of high-affinity imaging probes based on a non-immunoglobulin scaffold. A series of derivatives of the anti-EGFR affibody molecule ZEGFR:2377, having peptide-based cysteine-containing chelators for conjugation of Tc-99m, was designed and evaluated. It was found that glutamate-containing chelators Gly-Gly-Glu-Cys (GGEC), Gly-Glu-Glu-Cys (GEEC) and Glu-Glu-Glu-Cys (EEEC) provide the best labeling stability. The glutamate containing conjugates bound to EGFR-expressing cells specifically and with high affinity. Specific targeting of EGFR-expressing xenografts in mice was demonstrated. The number of glutamate residues in the chelator had strong influence on biodistribution of radiolabeled affibody molecules. Increase of glutamate content was associated with lower uptake in normal tissues. The Tc-99m-labeled variant containing the EEEC chelator provided the highest tumor-to-organ ratios. In conclusion, optimizing the composition of peptide-based chelators enhances contrast of imaging of EGFR-expression using affibody molecules.
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